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Elevate your meal with these roasted sweet potatoes seasoned with an irresistible blend of fragrant herbs that transforms this simple side dish into a flavor-packed sensation. Perfectly crispy on the outside and tender on the inside, these sweet potatoes are a must-try addition to any dinner table!
Looking for show-stopping side dish recipes? Try our Creamed Green Beans, Perfect Mashed Potatoes, or Roasted Brussels Sprouts with Bacon next!
Simple & Delicious Herb-Roasted Sweet Potatoes
I first fell in love with the idea of herbes de Provence on roasted sweet potatoes thanks to a frozen version I used to buy. It had this perfect blend of earthy, aromatic flavors that made the sweet potatoes extra special.
Now, I’ve recreated that same magic at home, roasting fresh sweet potatoes with a sprinkle of herbes de Provence for a cozy, caramelized bite that’s just a little elevated!
Why You Will Love This Recipe
- Simple Ingredients: Just sweet potatoes, herbs, and olive oil—easy and delicious.
- Perfectly Crispy: High-heat roasting gives them a golden, caramelized finish.
- Earthy, Herb-Infused Flavor: The herbs add a cozy, aromatic touch.
- Versatile Side Dish: Pairs well with nearly any main course.
- Great Make-Ahead Option: Reheats beautifully for easy meal prep.
This is a perfect side dish for our Rack of Lamb, Garlic Herb Smoked Turkey Breast, or Prime Rib!
Ingredients Needed
- Sweet Potatoes: This recipe is for roasted fresh sweet potatoes. I do not recommend using this recipe for canned yams or sweet potatoes.
- Extra Virgin Olive Oil: This is the preferred oil for roasting vegetables. It is very mildly flavored. If you would prefer you can use avocado oil. Or another oil of your preference.
- Salt: I use a fine sea salt when roasting vegetables as it nicely coats the vegetables and sticks well to them during cooking.
- Herbs de Provence: I love using this herb blend for the sweet potatoes. This blend typically includes thyme, rosemary, oregano, basil, savory, marjoram, and lavender. It’s a nice balanced flavoring for the potato. You can substitute with any herb blend you like.
Step-By-Step Roasted Sweet Potatoes
Find the complete recipe card below with measurements and full instructions.
- Peel and chop the sweet potato. Chopping into a uniform size will help to evenly roast the sweet potatoes.
- Drizzle with the olive oil and sprinkle with salt and herbs. Stir around to fully coat the sweet potatoes with the oil and herbs. Spread the chopped sweet potato around the baking sheet, try to get a single layer of potatoes, to ensure that they are able to crisp.
- Bake for a total of 35 minutes (or until potatoes are softened and browning on the outside) stirring the potatoes around half way through to ensure all sides get crispy.
Tips for Crispy Potatoes
- Roast at 425°F for a caramelized, crispy finish.
- Coat sweet potatoes thoroughly in olive oil.
- Stir halfway through roasting to crisp all sides evenly.
Store & Reheat
Let the roasted sweet potatoes cool completely, then transfer them to an airtight container. They’ll keep in the fridge for up to 4 days.
To Reheat:
- Air Fryer: Heat at 350°F for 5-7 minutes for a quick crisp.
- Oven: Preheat to 400°F and spread sweet potatoes on a baking sheet. Bake for 10-15 minutes until heated through and crispy.
Variations
- Herbs de Provence: If you don’t have this blend on hand you can make your own. Or use a different blend of herbs that you would prefer.
- Honey or Maple and Cinnamon (drizzle with olive oil first then the honey or maple syrup and sprinkle with cinnamon and a pinch of salt)
- Garlic Parmesan– drizzle with olive oil. Sprinkle with garlic powder, grated Parmesan (the dried kind that you would use on pizza) and salt. Top with fresh parsley after baking.
- Classic Salt and Pepper: always drizzle with olive oil before roasting, then sprinkle with salt and pepper.
More Side Dish Recipes
- Mashed Potato Casserole
- Slow Cooker Sweet Potato Casserole
- Cheesy Corn Casserole
- Candied Sweet Potatoes
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Roasted Sweet Potatoes
Ingredients
- 3 lbs sweet potato peeled and chopped to 1 inch cubes
- 1-2 tbsp extra virgin olive oil
- 1 tsp Sea salt
- 2 tsp herbs de provence
Instructions
- Preheat oven to 425°F.
- Peel and chop the sweet potato. Chopping into a uniform size will help to evenly roast the sweet potatoes.
- Drizzle with the olive oil and sprinkle with salt and herbs. Stir around to fully coat the sweet potatoes with the oil and herbs. Spread the chopped sweet potato around the baking sheet, try to get a single layer of potatoes, to ensure that they are able to crisp.
- Bake for a total of 35 minutes (or until potatoes are softened and browning on the outside) stirring the potatoes around half way through to ensure all sides get crispy.
Video
Equipment
Notes
- Air Fryer: Heat at 350°F for 5-7 minutes for a quick crisp.
- Oven: Preheat to 400°F and spread sweet potatoes on a baking sheet. Bake for 10-15 minutes until heated through and crispy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Sweet Potato Recipes
Photography by KJandCompany.co
Made these with some sea salt and garlic. They turned out really good! I used precut sweet potatoes from the store. Made this really easy. Thanks for the recipe.
I have never used herbs de provence! But now I must! Can you just buy the mix in the spice section at the store? I would love to make these sweet potatoes!
Hi Melissa! It’s my new favorite seasoning. I bought it just to recreate these potatoes. And yes, I bought mine in the spice section at Walmart, and I’ve seen it at Trader Joes also. I’m sure it’s at most markets.
Oh these look good and healthier than canned yams or the frozen sweet potato casserole in Aldis even. I will definitely have to try this soon!
They’re so good! And definitely healthy 🙂